Banana caramel and coffee upside-down cake
Today I came across Nutmeg, seven blog and this yummie looking banana cake that I will be trying it out this weekend.
I can see the faces of my crew once this beauty will come out of the oven.
Ingredients (serves 8-10):
50g soft butter130g light brown sugar2 eggs200g plain flour1 tsp baking powder2 tbsp strong espresso coffee (or 1 tbsp instant coffee granules mixed with 1 tbsp boiling water)200ml yoghurtPinch of saltFor the banana topping:2 bananas40g butter80g light brown sugar1.5 tsp cinnamon
Pre-heat the oven to 170C. Whisk the butter and sugar together using an electric whisk until light and fluffy. Add the eggs one at a time and whisk in. Sift in the flour and baking powder and mix, then add the coffee, yoghurt and salt, mixing to form a smooth, thick mixture.Grease an 8x8in square cake tin, or a 20cm round cake tin. Slice the bananas thinly and arrange the slices in a single layer over the bottom of the tin, so they mostly cover it.Put the 40g butter and 80g sugar in a small saucepan with the cinnamon, and heat until melted together. Pour this evenly over the bananas - you can use a spoon to spread it over them, but be careful not to dislodge the slices.
Pour the cake batter over the bananas and caramel, then bake for 40 minutes or until a skewer inserted in the centre comes out clean. Best served warm.